Diabetic Friendly Apple Pie

Since the Old Man has become a diabetic I have changed a lot of things in the kitchen and how I cook. Baking is only done for very specific occasions with no extras available. I don’t buy cookies and candy and sweets like I use to. If it isn’t in the house, then he won’t be tempted to eat it. Being diabetic has not lessened anyone’s sweet tooth though. The Old Man craves his favorite dessert from time to time, apple pie.

After some searching and experimenting, I have found an apple pie recipe that he likes and doesn’t mess with his blood sugar too much.

Ingredients:

Store bought pie crust-I use 2 crusts

Granny Smith apples (I get a 5 lb bag)

approx 1 teaspoon Cinnamon

approx 1/2 teaspoonNutmeg

2 Tablespoons Corn Starch

approx 1/2-3/4 cup Surcalose (such as Splenda) depending on how tart the apples are

Bowl

9 inch pie pan

Optional:

Sheet pan

Parchment paper

Apple corer, peeler, slicer tool. I have the Pampered Chef one and LOVE it. Once I set it up, even the Kid can use it.

Pre-heat your oven to 375 F.

1. Fill the bowl with cold water. Peel, core, and slice your apples. Put the sliced apples into the bowl, the cold water will keep the apples from browning. I can usually get the whole bag of apples done in 5-10 minutes depending on if the Kid is helping. If it takes longer, you might want to put some lemon juice in the water to keep the apples from browning too much.

2. Drain the apples. It is okay if there is a little water in the bottom of the bowl. Add the cinnamon, nutmeg, corn starch, and sucralose. Mix well until the corn starch and sucralose are evenly distributed. Put the first pie crust in the pie pan. I like to line a sheet pan with parchment paper and put the pie pan on that for easy clean up.

3. Place the apples in the pie crust. Then sprinkle a bit of sucralose on top if the apples are really tart.

4. Place the second crust on top and pinch the edges. I have never been able to make a pretty edge on my pies. Add a steam vent on the top crust. This time I just made some cutting guidelines.

5. Bake for 30-35 minutes and check the crust. Once the crust is a nice golden brown, take your pie out of the oven. Because the apple slices are thin, it doesn’t take long for the pie to cook and I don’t have to worry about the crust getting to dark. If your apple slices are thicker, bake for longer, keeping an eye on the crust so it doesn’t get too dark.